This name originally came from a thick cream produced at a model dairy in Chantilly (shon-tee-yee), in France. It is applied to several preparations – but primarily in confectionery to fresh cream beaten to the consistency of a mousse, sweetened and flavoured with vanilla. Secondly, as a sauce it refers to a cold hollandaise or mayonnaise to which whipped
cream has been added. A hot sauce chantilly refers to a bechamel which is mixed with whipped cream. The two cold sauces
are also known as mousseline.